Slice your squash (or squashes) lengthwise and then spoon out the guts and seeds and compost (or roast the seeds if you’re feeling ambitious).

Oil the inside and outside of the squash, roast face down on a dark baking sheet for 45 minutes to an hour or more (this will largely depend on if you got one huge squash, two mediums, four smalls, etc.) You want the outside of the squash to brown, but not burn, and the inside to get soft and yummy.

When the squash is done, put it all into a really large, heavy-bottomed stock pot. Add the veggie stock, and break up the squash with a spatula or wooden spoon.

Bring the mixture to a boil, then reduce to medium heat and let it cook for 20 minutes or more.

Add the salt, thyme, and sage to the mixture.

Powdered raw cashews in a grinder, high-speed blender, or food processor and then add 1 cup of warm water and blend until totally smooth.

Add cashew mix to squash and blend with an immersion blender until smooth (you can also do this, in batches, in a blender, just be sure to remove the plastic center of the blender lid to let steam escape while you blend and be very, very careful!)

Add salt and pepper to taste (I like lots of black pepper in this, you may like less).

I like to server this in big white bowls, with a drizzle of leftover cashew cream on top and a sprig of fresh thyme and a grind of black pepper. Gorgeous and delicious. Just how I like my men.